Cumin and lime curried chicken with sweet potatoes

Two days, two amazing curry recipes. This curry is a dry curry - there won't be a lot of sauce, so I didn't serve this one with rice. You could just whip up a little extra sauce and toss it with the rice if you wanted to bulk out the meal a bit.

Mats
1 sweet potato, peeled and cut into 1 inch chunks
1 large onion, peeled and cut into 1 inch chunks
1 tsp olive oil
3 tsp cumin
2 tsp paprika
1/4c lime juice
1 chicken breast, cut into 1 inch chunks
1/3c fresh cilantro, chopped small

Preheat oven to 450 F.
In a small bowl, combine 1 tsp olive oil, 2 tsp cumin, 1 tsp paprika and 1/4c lime juice. Whisk well.
Put the sweet potato and the onion in a shallow baking dish, then pour the oil and lime mixture over. Stir will with your hands so all the pieces are evenly coated.
Bake at 450 for 25 minutes, stirring once half-way through cooking. Be sure to scrape the bottom of the dish so the potato and onion don't stick.
In a small saucepan, heat 1 tsp olive oil over medium heat. Add the chicken pieces, 1 tsp cumin and 1 tsp paprika. Stir well so the chicken is coated in the spice mixture. Cook for 8-10 minutes.
Once the potatoes and onions are done, add the chicken pieces to the  potatoes and onion in a large bowl. Add the cilantro and stir well.